INSPECTION REPORT Health Protection JVIK-B8JUBL

PREMISES NAME Sushi Yama		Tel: (778) 952-4659 Fax:
PREMISES ADDRESS 110 - 7491 Vedder Rd Chilliwack, BC V2R 6E7		INSPECTION DATE January 18, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Hyoun Ju Lee		NEXT INSPECTION DATE January 22, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher not reaching 71C at plate surface and dishwasher is being used to santize dishes. Corrective Action(s): In the interim, you may only use single-service dishes (cups, plates, chopsticks, etc.) for customers. Do not use dishwasher until follow up inspection confirms dishwasher is capable of reaching 71C at plate surface during rinse cycle. All kitchen dishes are to be manually washed and sanitized. 1. 1st compartment of sink - Wash with soap and water. Then rinse with water 2. Fill 2nd compartment of sink with bleach (100ppm Cl) and water 3. Soak for 2 minutes 4. Air dry Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Soap dispenser was jammed at time of inspection. Corrective Action(s): Ensure soap dispenser is in good working order at all times. Soap dispenser was repaired at time of inspection Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff washing hands solely with water, no soap. Paper towel was not used to dry hands Corrective Action(s): Ensure hands are washed with soap and water. Then use paper towel to dry hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleanliness is not satisfactory. Please address the following: Corrective Action(s): - floors in hard to reach areas - tops and outside of bulk bins - walls - inside and outside of coolers/freezers as well as at gaskets - back stoarge area and mop area - remove any items not necessary to business - storage shelves - wipe them down and organize - hand washing sink area Be sure to use a degreaser to wipe surfaces to remove grease residue. Be sure to rinse clean with water and then sanitizer with bleach. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not reaching 71C at plate surface Corrective Action(s): Service unit to ensure it can reach 71C at plate surface. Do not use until follow-up inspection confirms unit is in good working order Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Sanitizer available in labelled spray bottles and bucket All cold holding and hot holding temperatures meet health requirements